Chocolate Mousse Layer Cake Recipe
chocolate biscuit, cocoa nib syrup, salted caramel, candied pretzels & potato chip ice cream
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Ingredients
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Chocolate Biscuit
Cocoa Nib Syrup
Salted Caramel
Candied Pretzels & Potato Chip Ice Cream
Method
Chocolate Biscuit
- 1
Prepare the Oven
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt.
- 3
- 4
Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 5
Bake
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
- 6
Cool
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Cocoa Nib Syrup
- 7
Prepare the Syrup
In a small saucepan, combine water and sugar over medium heat, stirring until sugar dissolves.
- 8
Add Cocoa Nibs
Stir in the cocoa nibs and a pinch of salt, then simmer for 10-15 minutes until slightly thickened.
- 9
Strain
Strain the mixture through a fine sieve to remove cocoa nibs and set aside to cool.
Salted Caramel
- 10
Melt Sugar
In a medium saucepan, heat granulated sugar over medium heat, stirring constantly until melted and golden brown.
- 11
Add Cream and Butter
Carefully add the heavy cream and butter to the melted sugar (the mixture will bubble up). Stir until smooth.
- 12
Add Salt
Stir in sea salt and allow the caramel to cool slightly before using.
Candied Pretzels & Potato Chip Ice Cream
- 13
- 14
Prepare Ice Cream
In a bowl, crush the potato chips and fold them into the vanilla ice cream until evenly distributed.
- 15
Serve
Serve slices of the chocolate mousse layer cake topped with cocoa nib syrup, salted caramel, and a scoop of potato chip ice cream and candied pretzels.